Three years later, is Stanford Shopping Center’s Shake Shack worth it?

Marshall Piros is a high school student writing as part of The Daily’s Summer Journalism Workshop. Contact them at workshop 'at' stanforddaily.com

A list of restaurants in Palo Alto open for late-night snacks

AAPI Heritage Recipe Series: Daikon Turnip Cake (蘿蔔糕)

Carissa Lee '22 is a writer for Arts & Life's Culture beat, an account manager for The Daily's Ad Sales team, and a member of the Social Media team. Her primary interests include Oxford commas, visual arts, and the culinary world--hence her passion for all things Arts & Life. When she's not obsessively scrolling through "Bon Appetit's" Instagram feed or going on long runs at 6 am to feel "productive," she is studying to major in Human Biology, with the intent to pursue a medical degree. Contact her anytime at carislee 'at' stanford.edu.

AAPI Heritage Recipe Series: Open-mouth potstickers (開口鍋貼)

3 quarantine recipes from Stanford bakers (So that you don’t have to make 10 banana breads like I did)

Jay Jaehyeon Park '24 is a writer for Arts & Life and is interested in art history and computer graphics. She loves baking and attempting to grow herbs in her dorm room. Contact her at arts 'at' stanforddaily.com.

Eat local at Ettan and Blend Eatery

Elizabeth Wilson is a high schooler writing as part of The Daily's Summer Journalism Workshop.

With love, here’s a pizza my heart

Alysa Suleiman is a high schooler writing as part of The Daily’s Summer Journalism Workshop.

Eat local at Cuco’s Burritos, Taro San Japanese Noodle Bar, Kirk’s Steakburgers

Vina Enoteca: Bringing traditional Italian cuisine to a modern, Californian table

The strange and sterile food art of the future

Arts & Life staff makes the Hilton DoubleTree’s chocolate chip cookies.

Video: Experimenting with Hilton DoubleTree’s chocolate chip cookie recipe

Sourdough-n’t you worry: How to bake the most of shelter-in-place

Escaping the uncanny valley, one cinnamon roll at a time

San Francisco’s 2019 Coffee Festival was an utterly awakening experience

Morsey’s Creamery, the first water buffalo creamery in US, fills niche in downtown Palo Alto

Touring the 2019 San Francisco International Tea Festival

Julie Fukunaga is a staff writer for A&L and a senior majoring in Sociology. In her free time, she enjoys talking about the Central Valley, making dishes with cabbage, and occasionally writing nonsense about video games.

Contact her at juliefa 'at' stanford.edu

Face it, pickles are bad: an irrefutable proof

Ruby Sushi is sure to satisfy

Shana '21 is a former Managing Editor for Arts&Life (Vol 256) who is studying computer science, English, and their many intersections. She is also an active night owl who enjoys green tea and flights of imagination (spurred from works like Ted Chiang’s “Exhalation"). When she’s not reading speculative fiction or attempting to write it well, she wonders if books are word sandwiches and their themes are different flavors of idea jam, and if that’s why they're so nourishing to the soul.

The joys of Jimmy Dean

Noah Howard '21 is a junior from Sacramento, CA, who has been writing reviews since age eleven. He is interested in politics, hot sauce, and, of course, heated discussions about movies. Contact him at noah.howard 'at' stanford.edu.

Boba Guys, bursting with flavor

Youtube star Rachel Fong ’21 shares whimsical baking creations in new cookbook

Esther was a high school intern for The Daily in summer 2019.

Asia’s summer dessert essentials in the Bay

Selina was a high school intern for The Daily in summer 2019.

SVSA Culture Night celebrates customs and creates community

Dax Duong '22 is a Managing Editor for the Arts & Life Section of The Daily. His favorite stories to cover are new exhibitions at the Cantor Arts Center, since he loves any excuse to visit. Dax also enjoys playing and writing about video games. He's majoring in Communication and minoring in Creative Writing. Contact him at daxduong 'at' stanford.edu.

Food